花粉面包生产工艺研究_食品科学与工程.rar

摘要:花粉是一种纯天然的营养保健食品，其营养成分主要包括蛋白质、氨基酸、糖类、脂类、各种活性酶、黄酮类化合物、纤维素、木质素等。本文以高筋粉和花粉为主要原料，添加绵白糖、酵母、改良剂等辅助原料制作花粉面包，对面包的理化性质、质构性质（硬度、弹性）进行测定，通过单因素实验和正交试验，确定花粉面包的最佳配方为：花粉3%，绵白糖10%，酵母1.5%，改良剂1.5%；在最佳原料配方的基础上进行加工工艺研究，通过单因素和正交试验，确定花粉面包的最佳工艺条件为：面团醒发时间2h、焙烤时间15min。通过对最佳工艺的花粉面包中黄酮类化合物的测定，得出花粉面包中黄酮类化合物的含量为0.0136mg/g。　

关键词 花粉；面包；工艺；黄酮类化合物

Abstract:Pollen is a kind of pure natural nutritional health food products, which nutritional composition including protein, amino acids, carbohydrates, lipids, enzymes, flavonoids, cellulose, lignin, etc. In this paper, with high gluten flour and pollen as the main raw material, add soft sugar, yeast, improvers as auxiliary raw material for the production of pollen bread, nature of the physical and chemical properties, bread texture (hardness, elastic) were determined after manufacture, through the single factor experiment and orthogonal test, the best formula for pollen bread was determined: pollen 3%, bread soft white sugar 10%, yeast 1.5%, improvers 1.5%; processing technology research based on the best formula of raw materials, through the single factor and orthogonal test, the optimum process conditions of pollen bread was determined: the dough to wake time 2h, baking time 15min. Through the determination of flavonoid pollen bread for optimum process of compound, calculated the pollen content of flavonoids in bread was 0.0136 mg/g.

Keywords  Pollen  Bread  Technology  Flavonoids